Mint Chocolate Sorbet

• 2 1/4 cups water
• 3/4 cup sugar
• 1/4 cup glucose syrup or corn syrup
• 1 cup packed mint leaves (approximate)
• 3/4 cup unsweetened cocoa powder (preferably Dutch processed, but natural works too)
• 1/4 teaspoon kosher salt
• 6 ounces semisweet or bittersweet chocolate, chopped
• 1/4 teaspoon vanilla extract

1. In a medium saucepan add the sugar and the mint leaves. Gently press the mint leaves into the sugar to help extract the oils. Add 1 1/2 cups (375 ml) of the water and all of the glucose or corn syrup and salt. Bring to a boil, stirring frequently, until the sugar is dissolved. Remove from heat, cover, and let steep for about 20 minutes. Strain out the mint leaves and discard.
2. Return the mint syrup mixture to the saucepan, add the cocoa powder, and whisk to combine. Bring to a boil, stirring frequently. Once it reaches a boil, keep it boiling for about 1 minute, stirring all the while. Remove from heat.
3. Place the chocolate pieces in a heat proof bowl. Pour the mint and cocoa mixture over the chocolate and let sit for a few minutes to melt the chocolate, then whisk until the chocolate is thoroughly melted and mixed in.
4. Stir in the remaining 3/4 cup (180 ml) water and the vanilla extract. Chill the mixture overnight (or pour the mixture into a zip top bag and submerge in an ice bath for 30 minutes), until it reaches 40u0b0F or below. Sometimes the mixture develops a thick layer on the top as it chills overnight-just whisk it in before you add it to the ice cream maker. Process in an ice cream maker.

water, sugar, glucose syrup, mint, cocoa, kosher salt, bittersweet chocolate, vanilla

Taken from food52.com/recipes/36749-mint-chocolate-sorbet (may not work)